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Perfect Overnight Breakfast Casserole with Sausage and Hash Browns

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This overnight breakfast casserole with sausage and hash browns is a make-ahead miracle. It features a crispy-edged, tender-centered base that soaks up egg and sausage flavor, perfect for holiday mornings or lazy weekends.

Ingredients

Scale
  • 1 pound breakfast sausage (mild, spicy, or maple)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (optional)
  • 30 ounces frozen shredded hash browns (do not thaw)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 12 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Cook the sausage and vegetables: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spatula, until browned and cooked through (6-8 minutes). Transfer to a plate with a slotted spoon, leaving 1 tablespoon of rendered fat in the pan. Add diced onion and bell pepper to the skillet and cook over medium heat for 4-5 minutes until softened. Add to the plate with sausage and let cool slightly.
  2. Prepare the baking dish: Generously grease a 9×13 inch baking dish with cooking spray or butter.
  3. Layer the hash browns: Spread the entire bag of frozen shredded hash browns evenly in the bottom of the prepared dish. Press down gently to create an even layer.
  4. Add the sausage and vegetables: Sprinkle the cooked sausage, onions, and bell peppers evenly over the hash browns.
  5. Top with the cheese: Sprinkle both cheddar and mozzarella cheeses evenly over the sausage layer. Reserve 1/2 cup of cheddar for the top before baking.
  6. Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika until smooth and uniform.
  7. Pour and rest: Slowly pour the egg mixture evenly over the casserole. Gently poke through the layers with a fork to help the egg mixture settle. If baking immediately, let sit at room temperature for 15 minutes. If making overnight, cover tightly with foil and refrigerate for at least 4 hours, up to 12 hours.
  8. Bake: Preheat oven to 350°F (175°C). Remove casserole from refrigerator while oven heats (15-20 minutes). Sprinkle reserved 1/2 cup cheddar on top. Cover with foil and bake for 40 minutes.
  9. Uncover and finish: Remove foil and bake for another 15-20 minutes until top is golden brown, edges are bubbly, and a knife inserted in the center comes out clean (internal temperature 165°F/74°C).
  10. Rest before serving: Let casserole rest for 10-15 minutes before slicing to allow eggs to finish setting.

Notes

Do not thaw the frozen hash browns—they need to go in frozen for the best texture. Let the sausage cool slightly before layering to avoid uneven thawing. Use a knife test to check doneness (clean or with moist crumbs). Let the casserole rest for 10-15 minutes after baking for clean slices. For a vegetarian version, use plant-based sausage and add extra vegetables. For a low-carb option, substitute frozen riced cauliflower for hash browns.

Nutrition

Keywords: overnight breakfast casserole, sausage hash brown casserole, make-ahead breakfast, Christmas morning breakfast, brunch casserole

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